Description

This Crazy Cookie Dough Recipe offers a versatile and delicious base that is soft, chewy, and perfect for endless mix-ins. From classic chocolate chip to salted caramel and birthday cake variations, this recipe allows you to customize your cookies with your favorite flavors. With a simple chilling process and baking instructions, you’ll achieve perfectly baked cookies with gooey centers and crispy edges every time.

Ingredients

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Crazy Cookie Dough Base Recipe

1 cup (8 oz/225 g) butter, melted and cooled
1 ¼ cups (7 ½ oz/213 g) dark brown sugar
¾ cup (6 oz/170 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups (12 ½ oz/355 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Classic Chocolate Chip Cookie Mix-ins

1 generous tablespoon dark chocolate, roughly chopped

Oatmeal Raisin Cookie Mix-ins

2 heaped teaspoons rolled oats
1 tablespoon raisins

Double Chocolate Cookie Mix-ins

2 heaped teaspoons cocoa powder
1 heaped teaspoon chocolate, roughly chopped

Peanut Butter Cookie Mix-ins

1 tablespoon peanut butter
1 tablespoon peanuts, chopped

Chocolate Hazelnut Cookie Mix-ins

1 tablespoon hazelnut-chocolate spread (like Nutella)
1 tablespoon hazelnuts, chopped

S’more Cookie Mix-ins

1 tablespoon mini marshmallows
1 tablespoon graham crackers, crushed
1 tablespoon chocolate, roughly chopped

Salted Caramel Cookie Mix-ins

4 chewy caramel candies, roughly chopped
1 pinch flaky sea salt

Birthday Cake Cookie Mix-ins

2 heaped teaspoons rainbow sprinkles
2 heaped teaspoons white chocolate chips

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Instructions

Make the Cookie Dough Base: In a large bowl, whisk together the melted butter, both sugars, eggs, and vanilla extract until well combined. In a separate bowl, mix the flour, baking soda, and salt together. Gradually add the dry ingredients to the wet ingredients and stir with a spatula to form a soft cookie dough.
Chill the Dough: Cover the dough and chill it in the refrigerator for a minimum of 2 hours, and up to 2 days. This step is important to prevent the cookies from spreading too much during baking.
Portion the Dough: Using a ¼ cup measure, divide the chilled cookie dough base into 14 portions, each weighing about 2 ½ oz (71 g).
Add Your Mix-ins: For each dough portion, create a well in the center and add your desired mix-ins. Fold the dough over to incorporate the ingredients and roll into a ball. For salted caramel cookies, knead in the caramel candies directly and sprinkle flaky sea salt on top of each ball. If the dough softens too much during mixing, refrigerate for 30 minutes before baking.
Preheat and Prepare Baking Sheets: Set your oven to convection mode and preheat to 350ºF (180°C). Line two baking sheets with parchment paper.
Arrange the Cookies: Place the cookie dough balls about 4 inches (10 cm) apart on the prepared baking sheets without flattening them, allowing them to maintain a rounded shape for better texture.
Bake the Cookies: Bake for approximately 12 minutes, or until the cookies are browned around the edges but still slightly doughy in the center. If you do not have convection heat, bake at 375°F (190°C) on one tray at a time.
Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack or serving. Store leftovers in an airtight container for up to 3 days.

Notes

The dough is very soft initially; chilling is crucial to prevent overspreading in the oven.
Do not flatten cookie dough balls before baking; this helps keep the cookies thick and chewy.
If no convection setting is available, increase temperature to 375°F (190°C) and bake one tray at a time.
Do not overbake; cookies should be slightly underdone in the center when taken out to maintain gooeyness.
Try the ‘Pan Bang’ trick by banging the pan on a hard counter immediately after removing cookies from the oven to create ripples and cracks.
A stand mixer is recommended if doubling or tripling the recipe to ease mixing.
Pair these cookies with ice cream or frozen desserts for a delicious summer treat.
Experiment with your own mix-ins to create personalized flavors.

Nutrition

Serving Size: 1 cookie (approx. 71 g)
Calories: 220
Sugar: 15 g
Sodium: 150 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 40 mg